Preparation

Heat the ghee in a heavy based pan and quick fry the chicken till brown, over high heat. Remove the chicken from the fat and fry the onion in the same fat till brown and crisp.

In the meantime, apply the chicken inside out with the ground ingredients.

When the onions are a dark brown, increase the heat and add the chicken and fry turning on all sides so that the whole chicken is `fried’, lower the heat and cook turning every 5-7 minutes (to avoid scorching), till the chicken is tender. Takes 30-40 minutes.

Add the garam masala, coconut and the kesar mixture, and simmer a little more till the fat separates.

Transfer on to a serving dish and cover with the masala in the pan. Arrange the boiled eggs around it, garnish with the coriander leaves and almonds and serve.